Vanilla-Almond Cake

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VANILLA-ALMOND CAKE WITH STRAWBERRY JAM & MASCARPONE BUTTERCREAM LAYERS

Ingredients
Vanilla-Almond Cake
  • 1.5 cups sugar
  • 1 cup softened butter
  • 4 large eggs
  • 2 tsp. pure vanilla extract
  • 1/2 tsp. pure almond extract
  • 3 cups cake flour or sifted all purpose flour
  • 1 tbsp. baking powder
  • 1/2 tsp. sea salt
  • 1 cup whole milk
  • Strawberry jam
  • Mascarpone Buttercream
  • 2 sticks unsalted butter (room temperature)
  • 16 oz. mascarpone (room temperature)
  • 3 cups powdered sugar
  • 1 tbsp. pure vanilla extract

Instructions
1. Preheat oven to 325 degrees. Whisk together flour, baking powder and salt in a small bowl. Beat sugar and butter until creamy. Add eggs and beat in vanilla and almond extracts. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture. Beat at medium-low speed just until blended after each addition. Divide mixture evenly to three 8" cake pans and bake for approximately 40 minutes. Allow to cool. Gently remove cakes from their pans by turning them upside-down onto a plate. Allow to cool completely.
2. For buttercream, beat butter, mascarpone and vanilla in a large bowl until smooth and creamy. Slowly add powdered sugar. Mix until combined and creamy.
3. Layer the cakes by adding strawberry jam and buttercream to each layer, stacking them until complete. Top with assorted berries and refrigerate until serving.



Source: www.elledecor.com

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